Rosé Wine

Rosé wines are made with red grapes, but the amount of colour is determined by the length of time the juice is in contact with the skins, since it is the skin of the grapes that have pigmentation. Rosé wines made by Direct Press, such as Cotes du Provence, tend to have the palest colour since they have almost no contact with the skins. Alternatively, the Sagnée Method lets the juice remain in contact with the grape skins for anywhere from a few hours to a couple of days, depending on the winemaker’s desired intensity and style.

Rosé production is popular worldwide, with classic regions such as Provence in France, where elegant, pale pink rosés are crafted from grapes like Grenache, Syrah, and Cinsault. In Spain, rosados often have a richer color and are typically made from Tempranillo or Garnacha, while Italy’s rosatos, produced from Sangiovese or Nebbiolo, offer a range of flavors from light to robust. New World regions like California, Australia, and South Africa have also embraced rosé, bringing unique expressions to the table and expanding rosé’s global appeal.

Rosé wines are prized for their versatility, both in terms of flavor and food pairing, making them perfect for a range of occasions. Light and refreshing, rosés complement a variety of dishes, from Mediterranean cuisine and fresh salads to grilled seafood and spicy foods. Their delicate balance of fruit and acidity means they work well as aperitifs yet can stand up to more robust dishes, especially when made in a fuller-bodied style. Additionally, rosé wines offer something for every season: while they’re often thought of as summer wines, their versatility and range of flavors have made them a year-round favorite for wine lovers seeking fresh, approachable wines with a hint of sophistication.